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1
Scald 2 c. of the cream in a medium saucepan over medium heat, just till the lowfat milk gives off steam and bubbles begin to create around the edge.
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2
Remove the pan from the heat.
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3
In a medium bowl, whisk the egg yolks till they have a pale lemon hue.
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4
Add in the sugar and continue to whisk till dissolved.
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5
Slowly whisk in 1/2 c. of the scalded cream.
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6
When the mix is thoroughly blended, whisk it into the scalded cream in the saucepan.
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7
Add in the vanilla bean.
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8
Return the saucepan to low heat and whisk the cream constantly for about 5 min, till it has thickened and reached a temperature of 178 to 180F, as registered on an instant-read or possibly a dairy thermometer.
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9
Remove the pan from the heat.
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10
Remove the vanilla bean from the pan, then whisk in the white chocolate, till it is melted and thoroughly incorporated.
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11
Scrape out the inside of the vanilla bean with the back of a knife and add in these flecks to the pan.
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12
Whisk in the remaining cream.
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13
Transfer the mix to a bowl, cover, and chill for at least 8 hrs.
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14
Prepare the ice cream in an ice-cream maker according to manufacturer's directions.
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15
Store the ice cream in the freezer, where it has a shelf life of about 1 week.
